Minestrone Soup

recipe image
A gradual tasty and healthy vegetable soup that’s easy to save and packed with flavour!


  • 2 tablespoon olive oil
  • 1 cup onions, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground fennel seeds
  • 3 cups vegetable broth (or rooster broth)
  • 1 (28 ounce) can diced tomatoes
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 tablespoon Italian seasoning
  • 8 ounces pasta (gluten-free for gluten-free)
  • 1 medium zucchini, lop into bite sized objects
  • 1/2 pound inexperienced beans, lop into bite sized objects
  • 5 ounces little one spinach, coarsely chopped
  • salt and pepper to model
  • 2 tablespoons parsley, chopped
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated (now not mandatory)


  1. Warmth the oil in a sizable sauce pan over medium-high warmth, add the onions, celery and carrot and cook till snug, about 5-7 minutes.
  2. Add the garlic, red pepper flakes, and fennel and cook till aromatic, a pair of minute.
  3. Add the broth, tomatoes, red kidney beans, Italian seasoning, and pasta, bring to a boil, decrease the beat and simmer till the pasta is almost cooked, about 5 minutes.
  4. Add the zucchini, inexperienced beans and spinach and cook till snug, about 2 minutes.
  5. Mix in the parsley and parmesan and delight in!

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